This recipe is a favorite of mine because it works perfectly with so many combinations of vegetables, and it can be thrown together within seconds! Pack it for lunch, make it as a quick dinner, or serve it in collard green tacos for an adorable appetizer!

I’ve found my children will eat “Orange Soup” more readily than they will eat Carrot Soup or Butternut Squash soup. So any of the numerous variations I make between September and March each year, all fall under the heading “Orange Soup”.

There’s a limitless number of ways you can make this soup, and the glorious thing is that it’s extremely difficult to mess up. It’s also a great way to clean out the fridge, and use up some lonely vegetables.

So, here’s a little secret to boost just about any soup (or even stew) you make—add some salad dressing. Yes, really. The acidity from the vinegar has a magical way of pulling all the flavors together, and perking them up. A tablespoon or two makes almost any soup superb, especially hearty fall and winter ones like this Slow Cooker Lentil Soup. Enjoy!

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